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Home » Authors » Douglas Horton, MS, MBA, CFSP

Articles by Douglas Horton, MS, MBA, CFSP

Remodeling a Poorly Ventilated Hospital Kitchen
Health Care Supplement

Remodeling a Poorly Ventilated Hospital Kitchen

Integrated solutions for an institutional kitchen designed without mechanical cooling.
Douglas Horton, MS, MBA, CFSP Katherine M. Everett, P.E., LEED AP
June 13, 2019
No Comments

This article describes the remodeling of a hospital kitchen in which workers experienced high temperature and humidity levels as well as turbulent airflows most of the year.


Read More
Advanced DOAS Technologies & Features

Advanced DOAS Technologies & Features

Energy recovery, sensors, and smart deployment of other options can let a system clear the psychrometric hurdle of designing for high outdoor air requirement and high moisture levels.
Douglas Horton, MS, MBA, CFSP Mike Porto Thomas H. Kuehn, Ph.D
September 9, 2017
No Comments

Dedicated outdoor air systems (DOAS) have been available for over 20 years, with the primary benefit being the ability to decouple outdoor air tempering from conditioned space thermal loads that can be handled by separate, secondary systems.


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Exeter Banner

Remodeling A Poorly Ventilated Hospital Kitchen

The kitchen may prepare individual meals, but its ventilation system was a smorgasbord of unusual and/or ineffective measures. Sample the task force’s recipe for success.
Katherine M. Everett, P.E., LEED AP Douglas Horton, MS, MBA, CFSP
July 24, 2017
One Comment

This article describes the remodeling of a hospital kitchen in which workers experienced high temperature and humidity levels, as well as turbulent airflows most of the year.


Read More
Fire Suppression For Solid-Fuel Cooking In Commercial Kitchens

Fire Suppression For Solid-Fuel Cooking In Commercial Kitchens

Cooking over a wood flame is hardly a novel concept, but as a popular trend in restaurants, it causes headaches and occasionally much worse from a life safety perspective. Survey a range of incidents and get reminded why creosote is a key enemy in this environment. Then finish with a look at what manufacturers, designers, and owners are (or should be) doing to win a new duel with an old fuel.
Douglas Horton, MS, MBA, CFSP
January 8, 2017
No Comments

Before we get into the status of modern fire suppression and the special risks of solid-fuel cooking, let’s look at several real-world commercial kitchen events and the patterns that emerge.


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Optimizing Airflows In Foodservice Facilities, Part 2 - Optimizing Exhaust Air

Optimizing Airflows In Foodservice Facilities, Part 2 - Optimizing Exhaust Air

Douglas Horton, MS, MBA, CFSP
January 1, 2016
No Comments

Many methods await when it comes to reducing exhaust rates. Fortunately, engineers can avail themselves of multiple tactics, from the hood specification to proper commissioning and air balance.


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Optimizing Airflows In Foodservice

Optimizing Airflows In Foodservice Facilities Part 1- Optimizing Entering Air-flows

Douglas Horton, MS, MBA, CFSP
December 1, 2015
One Comment

The codes and standards aren’t what they used to be when it comes to ventilation requirements. It might also be time to reconsider real-life occupancies with regard to design demands. Is there room to tighten up and boost efficiencies while maintaining adequate airflows?


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es0115-horton-fig1-615.jpg

Issues and Improvements In Commercial Kitchen Exhaust Ducts

Douglas Horton, MS, MBA, CFSP
January 1, 2015
No Comments
For many years, duct products have often involved significant on-site measurement and construction, bringing certain advantages and risks. Here, that practice is com-pared to the use of listed ductwork, with an eye on duct integrity, hood connections, clearance to combustibles, fire ratings, and more.
Read More
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